INGREDIENTS:
- 1 tablespoon oil
- 1 onion, diced
- 1 stalk lemongrass, outermost leaves removed and bottom 6 inches (the white part) minced finely
- 4 cloves garlic, minced
- 2-inches fresh ginger, peeled and minced
- 1 whole chicken (4-5 lbs.), cut into serving pieces
- 3 tablespoons fish sauce, plus more to taste
- 8 cups water
- 1 green papaya, peeled, seeded and cut into 1/2-inch wedges
- 1-2 cups chili leaves, picked from stems and rinsed
INSTRUCTIONS:
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onions to the pot and cook until soft and translucent, about 5 minutes. Add the lemongrass, garlic, and ginger and cook another 30 seconds.
- Add the chicken pieces and fish sauce to the pot, stir and cook for 1-2 minutes until chicken is coated in oil (you don't have to brown the chicken). Add the water to the pot, increase heat to high, and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes. Add the papaya, and continue simmering until papaya is tender, 10-15 minutes.
- Taste the soup for seasoning, and add more fish sauce if needed. Salt can also be used at this point as well.
- Remove the pot from the heat, add the chili leaves and stir. Cover the pot for 3-5 minutes, or until the chili leaves wilt. Serve with white rice (I like to put a scoop of rice in my soup bowl).
Source: Burnt Lumpia
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